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Chicken Balti Curry

  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 373
  • Carbs 31G
  • WW Points:
  • 2 Green
  • 0 Blue
  • 0 Purple
4 Servings

Ingredients

Balti Paste

  • 2 large onions
  • 1 cm ginger
  • 2 cloves garlic
  • 3 tbsp tomato puree
  • 2 tbsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground black pepper

Balti Curry

  • 450 g chicken breasts diced
  • 1 tin chopped tomatoes
  • 150 ml chicken stock
  • 1/2 tsp chilli flakes
  • 1 cinnamon stick or 1 tsp ground cinnamon
  • 1 red pepper cut into strips
  • 1 yellow pepper cut into strips
  • 1 orange pepper cut into strips
  • 1 handful fresh coriander roughly chopped
  • 1 tsp garam masala
  • 1 chicken stock cube

Instructions

To Make The Balti Paste

  1. Roughly chop the onions, ginger & garlic
  2. Mist a pan with low calorie cooking spray and heat. Fry the onions, ginger & garlic

  3. Continue to fry on a high heat until the onion is golden brown
  4. Add the contents of the pan and the rest of the balti paste ingredients into a food processor/blender & blend until it becomes a paste

  5. Place in a bowl, allow to cool & put in the fridge (will last for a couple of weeks in the fridge)

To Make The Curry

  1. Dice the chicken and place in a freezer bag/bowl. Add 4 tbsp of the paste, mix well and place in the fridge for an hour or so
  2. Spray a large pan with low calorie cooking spray & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes

  3. Spray some more low calorie cooking spray into the pan and add 4 tbsp of the Balti Paste. Cook off for 2 more minutes

  4. Add the chicken stock and tin of tomatoes & stock cube, stir well and bring to the boil

  5. Turn the heat down to medium. Add the chicken and peppers and cook for 15 minutes
  6. After 15 minutes check the seasoning, if you need to add more salt - add it
  7. The chicken should now be cooked through, but check it. Add the garam masala & fresh coriander. Cook for a further 3 minutes & serve